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Salsa Verde Chicken Enchilada Casserole

CookingAddic This easy Mexican flavored casserole makes it easy to serve a cheesy, nutrient packed dinner for a crowd.

Salsa Verde Chicken Enchilada Bake |

  • 2 16- ounce jars Kroger Tomatillo Salsa Verde Mild (about 4 cups)
  • 1 cup Kroger low-fat sour cream
  • 18 small Kroger flour or white corn tortillas
  • ½ pound shredded deli chicken meat
  • 2 cups Kroger pre-diced butternut squash
  • 1 16-ounce can Simply Organic black beans, rinsed and drained
  • 4 cups shredded cheese, such as a blend of Monterey Jack and cheddar cheeses
  • 1 3-ounce can Kroger sliced olives, drained
  • 3 green onions, chopped
  • ⅓ cup chopped fresh cilantro
  • Sour cream, sliced avocado and pickled sweet and hot jalapeño peppers
  1. Preheat the oven to 400 degrees F.
  2. Spray a 9 X 11 inch baking pan with cooking spray. In a large bowl, mix the tomatillo salsa verde with the sour cream. Spread 1 cup of the sauce on the bottom of the pan. Layer 6 of the small tortillas on the bottom of the pan. Spoon 1¼ cups of the sauce over the tortillas then layer ⅓ of the chicken, ⅓ of the butternut squash and ⅓ of the black beans. Top with ⅓ of the cheese and repeat the process 2 more times, but set aside the last layer of cheese.
  3. Spray one side of a piece of aluminum foil with cooking spray and cover the pan then bake for 60-70 minutes or until the sauce starts to bubble. Remove the foil and top with the remaining cheese and bake until melted, about 10 more minutes.
  4. Remove from the oven and top with sliced olives, green onions and cilantro. Garnish with sour cream, avocado slices and pickled sweet and hot jalapeños.

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**Optional : Sprinkle Cotija cheese on top for a tart cheese burst of flavor.

Salsa Verde Chicken Enchilada Bake |